Kitchen Sanitation 101

Course Description

Nearly every few weeks, a new story seems to hit the headlines about foodborne illnesses. Salmonella in peanuts. E. coli in fruit juice. Mad cow in hamburgers. Every year, thousands of people become seriously ill from foodborne illnesses, and some even die. A single outbreak of salmonella in peanut butter in 2008-09 forced the largest food recall in U.S. history, sickened more than 600 people, killed 9, and caused parents everywhere to question the safety of a childhood staple, the peanut butter and jelly sandwich. Add to this the stories of sick cattle being processed for food in meat packing plants, and it is easy to see how fragile our food supply system can be.

This online course will explain why and how bacteria transfers from one place to another, multiplies, and makes people sick. We'll also explain the best ways to prevent foodborne illness, including hand washing techniques, dishwashing practices, facility cleaning, best practices for storage, food handling, temperature monitoring, pest prevention, and managing relationships with the health department. Also, if you ever plan on designing or managing your own restaurant, this training module offers some helpful suggestions about kitchen design and planning.

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Course Lessons

12/9/2016 11:39:00 AM

Lesson 1: Introduction

Although there will always be factors outside your control, by understanding the best practices in kitchen hygiene and sanitation, you can make sure your facility is as safe as possible. 12 Total Points

Review 2 Articles: Salmonelliosis; Kitchen Sanitation Importance

Take Poll: Kitchen Sanitation

Complete: Lesson 1 Assignment

Complete Exam: Lesson 1 : Introduction

Lesson 2: Overview of Foodborne Illnesses

It happens all the time. You enjoy a pleasant meal in what seems like a nice restaurant. You start out feeling just fine, but over the course of a few minutes or a few hours, you find yourself feeling worse and worse. 15 Total Points

Review 2 Articles: Foodborne Illnesses; Food Poisoning

Take Poll: Foodborne Illness

Complete: Lesson 2 Assignment

Complete Exam: Lesson 2 : Overview of Foodborne Illnesses

Lesson 3: Hand Washing

The Centers for Disease Control and Prevention (CDC) has stated that hand washing is the single most important way to prevent the spread of infection. It seems like common sense, right? 14 Total Points

Review 2 Articles: Hand Washing; Clean Hands Save Lives

Complete: Lesson 3 Assignment

Complete Exam: Lesson 3 : Hand washing

Lesson 4: Food Handling

The basic rules of food handling are simple: Clean, separate, and cook. If you just focus on those three principles, your kitchen will be a safe and healthy one. 15 Total Points

Review 2 Articles: Safe Food Handling; Basics of Food Handling

Complete: Lesson 4 Assignment

Complete Exam: Lesson 4 : Food Handling

Lesson 5: Temperature Control

As discussed in Lesson 2, most harmful foodborne illnesses thrive at mid-range temperatures,and many can be killed at high temps. Be sure all foods are cooked to proper internal temperatures. 14 Total Points

Complete: Lesson 5 Assignment

Complete Exam: Lesson 5 : Temperature Control

Lesson 6: Storing and Serving

Most restaurants do not can or preserve their own food, but they do use a lot of canned items. So what happens when you find a dented can? Food is expensive, especially the super-sized cans of foods used in commercial kitchens. 10 Total Points

Review Article: How to Reduce Food Spoilage

Complete Exam: Lesson 6 : Storing and serving

Lesson 7: Dishwashing

Washing dishes seems like pretty much of a no-brainer. You do it all the time at home -- rinse the dishes, wash the dishes, dry the dishes, put the dishes away. 10 Total Points

Review 2 Articles: Are the Dishes Clean?; Dishwashing in Restaurants

Complete Exam: Lesson 7 : Dishwashing

Lesson 8: Cleaning Practices (Facility Sanitation)

There are two major parts to keeping your facility clean: the kitchen and the dining room area. Both are extremely important to the health, sanitation, and reputation of your business. 15 Total Points

Lesson 9: Employee Health/Cleanliness/Hygiene

There are some basic principles of health and hygiene that anyone in a restaurant operation should adhere to. Not only can poor hygiene reflect badly on your business, it can also create an environment where germs spread easily. 12 Total Points

Review 2 Articles: Handwashing Guide; Employee Hygiene

Complete: Lesson 9 Assignment

Complete Exam: Lesson 9 : Employee health/cleanliness/hygiene

Lesson 10: Handling It All: Dishes, Knife Skills, and the Food Supply

Handling knives in the kitchen requires special care, both for health and safety reasons. Knives should always be kept sharp. 10 Total Points

Lesson 11: Hazard Analysis and Critical Control Point Planning

The food industry is continually working to improve safety and quality of products. One way facilities improve is through adopting a Hazard Analysis and Critical Control Points (HACCP) program. 15 Total Points

Lesson 12: Behind the Scenes: Setup and Relationships With the Health Department

The health department is an essential part of every restaurant's operation, and it makes good business sense to create positive working relationships with inspectors and the office staff.
10 Total Points

Student Testimonials

"The instructor answered my emails quickly and was very helpful and available. Dish washing and temperature control were two very good lessons in this course. The charts were helpful as well." -- Joshua F.

"The sections were laid out in good order and would be extremely helpful to anyone opening a restaurant from scratch or as a take over. I thought the assignments were helpful as it made me think in more depth about each lesson." -- Richard H.

"What was most helpful was the overall flow of the lessons and material. This course was very helpful and knowledgeable." -- Phil H.

"Good job by the instructor. Will recommend class to others." -- Kelley C.